The eatery is the latest from Bruno DiFabio, a six-time world pizza champion who has won many awards and been featured many times on the Food Network. DiFabio has been called “Pizza Geek”, “Dough Boy” and “The Fastest Pizza Maker in the World."

Bruno isn't always cooking in the Newburgh location, but for over 10 years he's been teaching chefs the art of pizza making. Now, chefs from the Hudson Valley are learning the scientific principles of dough making, theory, the perfect pizza making technique and the history of pizza from DiFabio. I'm told all of the chefs working in Newburgh underwent vigorous training with Bruno for four to five months.

Pizza Union features Bruno’s popular and signature pie, "Pizza Romana," a square pie that uses the “Poolish” dough method of a 72-hour fermentation process.

A number of traditional round pizzas are also available, plain or with a host of topping choices. All of the pizzas are cooked in a gas-fired brick floor oven on a very high temperature which helps give the pizza flavor and a chewy texture.

The rest of the menu is full of old and new school Italian cuisine. When possible, locally sourced ingredients are used.

On Tuesday, Pizza Union allowed members of the media to sample a number of featured menu items from apps, pasta, pizza and dessert.

Check out the photo gallery below, to see a number of delicious items we were served.

I highly suggest the Starry Hope pizza pie, Bruno's signature dish, Pizza Romana, and the lasagna balls, a combo of words I never thought I'd ever say or write! WPDH's morning show producer also couldn't stop raving about the tiramisu.

Inside the restaurant is brand new floor to ceiling construction which utilized a rustic palette of exposed brick and distressed wood.

Wine, craft beer or creative cocktails can be enjoyed at your table as well as at a custom-made concrete bar top or lounge.